The Meat Hook is our preferred variation of the Red Hook cocktail. Traditionally made with Punt e Mes, we create ours with a split of Carpano Antica and Ransom sweet vermouths to generate a sweet but herbaceous flavour.
What you need
- 1.5 oz. rye whiskey
- 0.5 oz. Carpano Antica
- 0.25 oz. Ransom sweet vermouth
- 2 bsp. peaty Scotch
- 1 bsp. maraschino liqueur
How it’s made
Add all ingredients save the garnish to a mixing glass with ice. Stir for approximately 30 rotations, and strain into a coupe. No garnish.